Thai Fried Rice

Ingredients

• Rice Basmati

  Compliments

  3 cup or 270g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Large King Prawns

  Sainsbury's

  400 grams or 400g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Vegetable Stock Cubes

  Tesco

  1 Cube or 10g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Pepper

  Spices, white

  2 tsp, ground or 5g

• Limes

  Raw

  2 fruit or 134g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

Directions

1. Cook the rice according to package directions.
2. Drain the rice, without cooling, and place in the colander back over the pan. Heat the oil in a large wok. Add in the prawns and spring onions followed by the Knorr Vegetable Stock Pot. Stir gently over low heat until the stock melts. Add in rice and cook gently for 4-5 minutes, stirring occasionally.
3. Push the ingredients to one side of the wok and pour in the eggs. Leave the eggs there, stirring once or twice, until they scramble, then mix the egg through with the rice.
4. Add the soy sauce (or fish sauce), fresh coriander, Robertsons White Pepper, spring onions and chillies, stir just to combine before serving. Serve with lime wedges